Oyster Patés. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
6.0 patés
Status
success · extracted about 2 months ago
Not a recipe
No
Ingredients (3)
for the paté crust
Instructions (8)
  1. Spread some puff-paste about half an inch thick.
  2. Cut out six pieces with a small tea-cup.
  3. Rub a baking sheet over with a brush dipped in water, and put the patés on it at a little distance from each other.
  4. Glaze them thoroughly with the yolk and white of egg mixed up.
  5. Open a hole at the top of each with a small knife.
  6. Cut six tops of the size of a crown-piece, and place them lightly on the patés.
  7. Let them be baked, and when done remove the tops, and place the crust on paper till ready to serve up.
  8. Then fill them with oysters (as described in the preceding recipe) put the tops over them, and dish them upon a folded napkin.
Original Text
Oyster Patés. No. 2. Spread some puff-paste about half an inch thick. Cut out six pieces with a small tea-cup. Rub a baking sheet over with a brush dipped in water, and put the patés on it at a little distance from each other. Glaze them thoroughly with the yolk and white of egg mixed up; open a hole at the top of each with a small knife; cut six tops of the size of a crown-piece, and place them lightly on the patés. Let them be baked, and when done remove the tops, and place the crust on paper till ready to serve up; then fill them with oysters (as described in the preceding recipe) put the tops over them, and dish them upon a folded napkin.
Notes
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